Toasted Marshmallow Pavlova

Anna Polyviou

Ingredients:

  • 180g or 6 egg whites
  • 180g caster sugar
  • 1tsp cornflour
  • 1tsp Vanilla paste
  • 400ml Cream
  • 50g sifted icing sugar
  • 1tsp vanilla paste
  • 1 punnet Blackberries
  • 1 punnet Raspberries
  • 1 punnet Strawberries
  • Few sprigs basil

Method:

  1. Pre-heat oven to 170c, line a 30cm baking tray with baking paper
  2. In a clean bowl of an electric machine, semi whisk the egg whites
  3. Add in all the sugar and vanilla paste, continue whisking for a further 2-3minutes once all combined add in cornflour mix just till combined
  4. Spread the meringue evenly over the baking tray
  5. Bake for 18-20minutes, once golden make sure not to open the door during baking
  6. Sprinkle sugar on the meringue, place a baking paper and flip the meringue sheet allow to cool down

To Assemble

  1. Whisk together the cream, icing sugar and vanilla semi whisked. Spread half the cream onto the meringue sheet with a spatula. Then scatter the berries on top about ¾ of a punnet making sure to reserve the rest for the top of the pavlova
  2. Gently roll the meringue, starting from one edge to form a tight roll
  3. With the rest of the cream pipe using a plain nozzle than scatter berries on top with the basil

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